Baked Cashew Tofu with Quinoa

Baked Cashew Tofu with Quinoa

Nutty, Crunchy, Filling, Healthy, Vegan, Gluten Free, Delicious!

This Baked Cashew Tofu with Quinoa is perfect for any night of the week, is super easy to pull together and is ready in 30 minutes!

I am always raving about quinoa around here. I love making quinoa for my family because it is an ideal pant-based source of protein. It is a complete protein so I can be sure we are getting the nutrients we need without the burden of high fat or calories. Want to learn more about quinoa? Read my article here about the health benefits of quinoa.

This meal starts off by simmering the quinoa in almond milk. Yep, I said almond milk! I tried to really pack the protein into this one. The almond milk adds to the nutty thick flavoring of the quinoa. It is so delicious! I always cook my quinoa in my Instant Pot because I can set it and walk away to prepare the other parts of the meal without worrying about it. Don’t have an Instant Pot yet? Why not?!?! Quinoa is ready in just a few minutes in the Instant Pot with no stirring or guess work. You can get one right here! (affiliate*) Definitely a kitchen essential for a busy vegetarian family (or anyone!!)!

Let’s Talk Tofu

Lately I have been trying to cut down on the amount of oil I cook with. Sometimes, you can’t avoid it and it certainly has its place in a good meal when you need to saute or pan fry. In those cases I use it generously, but I’m always trying to make things a little healthier for my family and my readers! So, I opted to baked the tofu for this Baked Cashew Tofu with Quinoa Recipe and I am so glad I did!!!

It turns out perfectly crispy on the outside with a springy soft center, just the way tofu should be!

In my other tofu recipe, Tofu for Beginners, I prepare the tofu very differently but still fabulous, try it! Need more help with tofu? Read my article, Tofu 101.

Onto the Cashews …

These make the whole bowl! Crunchy and a little spicy with a hint of lime. Vegan, gluten free, and again … I’m packing the protein in this one! BUT if you aren’t into cashews, leave them off (but it is better with them!).

Cashews are also the base for the sauce in the form of cashew butter. I like this one. It is thick enough but still creamy and meets my nut butter standards .

The veggies here are optional and you choose which ones you want to add. I happened to have broccoli and spinach in my refrigerator, so that is what I used. Don’t fuss over them, the other flavors in the dish take over the veggies. To top this off, we make a little extra sauce and drizzle on top when ready to eat, you won’t be sorry!

AND be sure to subscribe here to my weekly emails for tips and recipes so that you never miss a veggie thing!

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Baked Cashew Tofu with Quinoa

Nutty, Filling, Crunchy, Vegan, Gluten Free. This baked cashew tofu bowl is a perfect family dinner that comes together in under 30 minutes.

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Prep Time

10minutes

Cook Time

30minutes

Servings

people

Ingredients

1cupquinoarinsed well

2 1/4 cupsunsweetened almond milk

3tbspTamarind Concentrate

1/4cup Cashew Butter

2tbspChili Paste

14ozExtra Firm Organic Tofu

1tbspcornstarch

2tbspWater

1tbsphoisin sauce

2tbspTrader Joe's Chili Lime Seasoning

2cupsraw organic cashews

4cups steamed vegetables of your choiceI used broccoli and spinach that I lightly steamed

Prep Time

10minutes

Cook Time

30minutes

Servings

people

Ingredients

1cupquinoarinsed well

2 1/4 cupsunsweetened almond milk

3tbspTamarind Concentrate

1/4cup Cashew Butter

2tbspChili Paste

14ozExtra Firm Organic Tofu

1tbspcornstarch

2tbspWater

1tbsphoisin sauce

2tbspTrader Joe's Chili Lime Seasoning

2cupsraw organic cashews

4cups steamed vegetables of your choiceI used broccoli and spinach that I lightly steamed

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Rating: 0
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Instructions

Cut tofu into rectangles, like mine in the image

Mix cornstarch and water until smooth

Place tofu, cornstarch mixture, and hoisin sauce in a bowl with secure lid. Place lid on and shake until the tofu is completely covered in the hoison mixture. Let sit while preparing the quinoa.

Preheat oven to 425 degrees

Rinse quinoa well in a fine mesh strainer. Don't skip this step!

Place rinsed quinoa and almond milk in Instant Pot. Place lid on and secure. Set valve to 'sealed'. Press 'manual' and adjust timer to '3 minutes'. Manually release the steam when the timer is up.

If you are not using an Instant Pot, place rinsed quinoa and almond milk in a medium pot, cook on medium with lid on for 15 minutes, stirring occasionally. Set aside.

In a small bowl whisk together almond butter, remaining 1/2 cup almond milk, 2 tbsp tamarind concentrate, and the chili paste. Once combined, pour half the mixture over the tofu and stir until all tofu coated with the sauce.

Place tofu on a baking sheet with silicone baking pad or parchment paper. The tofu will stick without it! I use a copper grill mat on my baking sheet. Bake in a 425 degree oven for 30 minutes or until edges are lightly golden brown.

While the quinoa and tofu are cooking, heat sesame oil in a pan, once hot add cashews and cook on low, stirring frequently until golden brown, about 5 minutes, add the chili lime powder during the last minute of cooking, and set aside.

Lightly steam any vegetables you are adding at this time. I chose broccoli and spinach leaves but green beans, carrots, cabbage, or snap peas all work.

Assemble bowls by using quinoa as a base, then your veggies, then tofu, drizzle extra sauce over the top, and add cashews last. You can also splash with soy sauce or extra chili lime powder if you desire. Eat or serve immediately. Enjoy.!